Cabbage filling for pancakes. Pancakes stuffed with cabbage recipe with photos step by step or how to cook delicious pancakes stuffed with cabbage at home. Lenten pancakes with white cabbage

Delicious pancakes can be prepared both without filling and with filling. I'll cook today thin pancakes with filling. These will be delicious thin pancakes with cabbage. How to cook pancakes every housewife should know. Therefore, I don’t think that I will surprise anyone with my recipe for making delicious thin pancakes with cabbage. I just want to talk in this short article about how I do it so that it works delicious second dish without meat. And if you are interested not only in pancakes, but also in others delicious dishes, then go to the “Categories” section on this site. There are first and second courses, both with and without meat, baked goods, snacks and many other goodies, there are also step-by-step recipes and photos.

Delicious thin pancakes with cabbage, recipe

To prepare dough for pancakes And bake thin pancakes , the following products are required:

Flour – 1.5 cups;

Milk – 0.8 liters;

Egg – 2 pcs.;

Sugar – 1 tablespoon.

To prepare the cabbage filling you need:

500 gr. fresh cabbage,

1 large carrot,

2 onions,

Sour cream – 2-3 tablespoons,

Sunflower oil – 3 tablespoons,

Salt pepper.

How to cook delicious pancakes with cabbage, with photos

To make thin pancakes with cabbage, you first need to prepare the pancake dough, then bake the thin pancakes. And also prepare the cabbage filling, stuff it into thin pancakes and fry them.

So, everything in order.

Today I will cook the pancake dough with milk, although you can also use it. To prepare the dough, I take a bowl, break eggs into it, add sugar and beat well with a mixer.

Then I add flour, pour in milk and use the same mixer to knead the dough. The dough should not be thick, but not very liquid either. If it turns out thick, then you can add milk, if it turns out liquid, then flour. After this, I cover the bowl with the dough with a napkin and leave it for 30 minutes to let it sit.

After the dough has settled, I begin to bake thin pancakes. I usually cook pancakes in a cast iron frying pan; they do not burn on it and are easily removed from the pan. Baking pancakes itself does not take much time.

I put the frying pan on the fire. Grease the pan before baking sunflower oil. I pour the dough into the frying pan (it’s better to do this with a ladle rather than a spoon), bake it on one side, turn it over to the other, but don’t fry it too much.

From the quantity of ingredients I took I got about 20 thin pancakes.

I move on to preparing the cabbage filling.

I cut the onion, grate the carrots and fry in sunflower oil.

I cut the cabbage into strips and add it to the onions and carrots. I fry for about 20 minutes more (for medium-hard cabbage). If the cabbage is very tough, then it needs to be fried a little longer.

At the end of frying (about 5 minutes before the end) I add a couple of tablespoons of sour cream, salt and pepper. You can also add seasoning to taste. After bringing the cabbage to readiness, I remove the pan from the stove and let it sit until it cools and allows the excess oil to drain off. To do this, I simply tilt the pan and the oil drips out. The cabbage filling is ready.

How to prepare a recipe for pancakes stuffed with cabbage - a complete description of the preparation so that the dish turns out very tasty and original.

For Maslenitsa, and not only, prepare these delicious pancakes With stewed cabbage. They are so tasty, so juicy and aromatic that it is simply impossible to tear yourself away from them, you just want to eat another one))). The big advantage of this recipe is that all the ingredients are accessible and cheap, and the cabbage pancakes themselves are very easy to prepare.

• pancake filling:
• 400 gr. fresh white cabbage
• 1 carrot
• 1 onion
• a few green onions
• 1/2 apple (optional)
• salt, pepper, vegetable oil
• pancake batter:
• 3 tbsp. flour
• 3 eggs
• 2 tbsp. milk
• 2 tbsp. l. Sahara
• 1/3 tsp. salt
• 1/4 tsp. soda
• vegetable oil

• Cooking pancakes with cabbage can be divided into several stages: first we prepare the filling for the pancakes, and for this we should prepare the stewed cabbage. bake pancakes and, in fact, make pancakes with stewed cabbage. What you do first, the filling or the pancakes, is up to you, but I prefer to prepare the filling first and then bake the pancakes. If you do the opposite, then the pancakes disappear in the blink of an eye, without even waiting for the filling)))
• So, finely chop fresh white cabbage.
• Salt the cabbage, and then lightly rub it with your hands so that it releases the juice faster.
• We cut the onion, maybe in half rings, or in small cubes.
• Peel the carrots, three on a fine grater.
• In small quantities vegetable oil simmer the onion until half done.
• When the onion becomes soft, add the carrots. Simmer for a couple of minutes over medium heat, and then add the shredded cabbage.
• To give the filling a little sourness, you can add just a little sauerkraut. but this is optional.
• Simmer everything together over medium heat under the lid. We stir periodically. If necessary, you can add just a little water. Simmer the cabbage until it is ready but still crispy.
• Add salt, sugar and pepper to taste. If desired, you can add half a sweet apple, grated on a coarse grater, to the pancake filling.
• Remove the finished stewed cabbage from the heat. When the cabbage has cooled, add chopped green onions. By the way, you can also add pickled sprouted soybeans to the vegetable filling for pancakes. It turns out very tasty, unusual and healthy)))
• Now let's bake pancakes. Detailed step by step recipe You can see how to cook pancakes with milk here. Well, who prefers pancakes with kefir, then the recipe for pancakes is here.
• Place a spoonful of stewed cabbage in each pancake and wrap it in an envelope. We do this with all pancakes.
• In principle, freshly baked pancakes that have still retained their warmth can be served immediately, but it will turn out much tastier if you fry the pancakes with cabbage in butter until lightly golden.
• Serve pancakes with cabbage with sour cream, or with a spicy sweet and sour sauce. I also recommend making quick buckwheat pancakes.

These dishes are worth trying

Reviews and comments:

Olenka 02/04/14
Maslenitsa is just around the corner and this recipe is just what you need. I am an experienced housewife, but I made a discovery for myself. I'm talking about the fact that you can add sauerkraut to the filling. It will be really spicy. I took note.

Sonya 03/06/14
Since I watch my figure and still want to try pancakes, the one with cabbage filling is just right for me. I also took note that you need to add sauerkraut to the filling, this will really give more bright taste. Not every person will allow themselves the filling with red caviar; cabbage is no worse, and even healthier.

Tatyana 02/05/15
Previously, I simply stewed cabbage with other vegetables under a lid, and it turned out like borscht, but this time I decided to do everything according to technology, and I was surprised how important the sequence of laying and cooking the products is. The cabbage in the filling is simply excellent, elastic, tasty, juicy, and what does it mean to add an apple - a completely different taste;).

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First, let's prepare the pancakes. Combine eggs, salt and sugar.

Lightly beat everything with a whisk. Then add milk.

Mix everything. Add flour.

Stir until smooth. Then pour boiling water into the dough and mix thoroughly. Let the dough rest for 10 minutes, then add vegetable oil and mix. The dough will be liquid.

Bake pancakes in a preheated frying pan on both sides until golden brown (before baking the first pancake, grease the pan with vegetable oil).

Prepare ingredients for filling pancakes. Peel the onions and carrots. Hard-boil the eggs and cool.

Finely chop the onion.

Grate the carrots on a coarse grater.

Pour vegetable oil into a frying pan with high sides and heat. Place the cabbage in the pan and fry, stirring occasionally, for 10 minutes.

Then add onions and carrots to the pan.

Fry the vegetables until soft, remembering to stir occasionally. The frying time depends on the hardness of the cabbage; if the cabbage is young, then the frying time is reduced.

Peel the eggs and chop (not finely).

Combine cabbage and eggs. Salt the pancake filling and mix well.

Place some cabbage and egg filling in the middle of the pancake.

You can wrap the pancakes in the usual way in the form of an envelope, but I decided to make the presentation more original and wrapped the pancakes in the form of a bag.

Bake the pancakes on a baking sheet lined with paper in a preheated oven for literally 5-7 minutes at 180 degrees, and then serve. These are some wonderful pancakes with cabbage and eggs that I came up with, enjoy!

Many people, including me, love pancakes, both with and without filling. IN this recipe We will look at preparing pancakes with a filling consisting of cabbage, onions and carrots. I think you yourself know how to bake pancakes without me. But, nevertheless, I wrote below a method for preparing dough for them and how to make a filling for pancakes, with which we will stuff them. Go!

• Flour - one and a half cups
• Chicken eggs - a couple of pieces
• Milk – 0.8 cups
• Granulated sugar – 1 tbsp.
• Fresh cabbage – half a kilo
• Onions – 2 pcs.
• Carrot – 1 pc.
• Sour cream – 2 tbsp.
• Vegetable oil - for frying
• Pepper and salt - to taste.

How to cook pancakes with cabbage:

1. First, let's prepare the pancake dough. To do this, take a deep bowl, break eggs into it and add sugar, and then beat them with a mixer. Next, pour flour into the resulting mixture and add milk, and mix everything again with a mixer. From all this you should get something that is not very thick, but not batter. If it comes out liquid, add more flour; if, on the contrary, it is thick, add milk. Afterwards, cover the bowl with this dough with a paper towel and leave it to sit for half an hour.
2. Now, after half an hour, you can start baking pancakes. Place the frying pan on the fire. When it warms up, grease it with vegetable oil. Then take a ladle and pour the batter into the pan, baking the pancakes on both sides. Don't fry them too much. By the way, I don’t know about you, but I like to bake pancakes in a cast iron frying pan. They are easy to remove and do not burn.
3. When you have already baked the pancakes, cover them with a paper towel and leave them for now. The dough prepared above should yield approximately 18-20 pieces.
4. And now we will prepare the cabbage filling for the pancakes. To prepare it, chop it finely onion, and grate the carrots on a coarse grater. Then lightly fry them together in vegetable oil. Chop the cabbage into strips and then add it to the onions and carrots. Simmer it all until soft for 20-25 minutes, sometimes longer if the cabbage is too hard. 5-7 minutes before the end of cooking the filling, add 2 tablespoons of sour cream, pepper and salt. You can also add any seasoning you like. Mix everything, and after 5-7 minutes, remove the pan from the heat and let the filling cool. Once cool, tilt the pan slightly over the sink to drain excess oil.
5. Now just take the previously baked pancakes, place them on a dish and put cabbage filling on each one. Then just wrap them in envelopes. All! Pancakes stuffed with cabbage ready. Just before serving, fry them a little on both sides in vegetable oil. It will be even tastier this way.

Pancakes with cabbage and egg

Thin pancakes are perhaps one of the most popular and versatile dishes. After all, they can be submitted to festive feast, and as an everyday breakfast or dinner. It all depends on the filling used and the way the dish is presented.

Today we suggest making pancakes with cabbage and egg. Moreover, a dish with this filling is especially relevant in the season when there are fewer and fewer fruits and vegetables in stores. But cabbage, carrots, and onions are available for sale almost all year round.

• For pancakes:
• Milk – 0.5 l;
• Eggs – 2 pcs.;
• Flour – 1.5 tbsp;
• Salt – 0.5 tsp;
• Sugar – 2 tbsp.
• Vegetable oil – 2 tbsp;
• Soda - a pinch.
• For filling:
• Cabbage -350 g;
• Eggs – 2 pcs.;
• Onion – 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil for frying – 4 tbsp;
• Salt to taste;
• Parsley.

How to cook pancakes with egg and cabbage

First, remove the eggs and milk from the refrigerator. It is better to use these products at room temperature in the dough. Now start filling the pancakes. Chop the cabbage into thin strips, and then cut them into several pieces. Heat a frying pan with vegetable oil well, add chopped cabbage and fry it over medium heat for 10 minutes. There is no need to cover it with a lid.

Grate the peeled carrots on a coarse grater and cut the onion into cubes. Add vegetables to the pan with cabbage. Add salt to your taste and simmer for another 15 minutes, do not forget to stir from time to time!

The next step is to weld two chicken eggs hard-boiled To do this, rinse them, then place them in a saucepan with cold water, then cover with a lid and cook over medium heat for 8 minutes after boiling. Cool the boiled eggs in cold water, then easily remove the shell. Mix finely chopped eggs with fried vegetables, lightly salt and stir. The cabbage and egg filling for pancakes is ready!

Now let's start preparing the base of the dish - thin, openwork pancakes. The recipe is completely simple, quick, and does not require any special culinary skills. Break two chicken eggs into a bowl, add salt and sugar. Be sure to add a pinch of soda - it will make the dough softer and more fluffy.

Enter half the stated amount of milk. Then, kneading the dough thoroughly, add flour in small portions. The mass should come out thick, smooth, homogeneous. Now is the time to add the rest of the milk, 2 tablespoons of vegetable oil, and knead the pancake dough thoroughly again. Bake pancakes in a hot frying pan on each side for 1-2 minutes over high heat. Before pouring the dough, each time grease the surface of the pan with vegetable oil.

Let's cook stuffed pancakes. Place one heaped tablespoon of cabbage-egg filling on the top of the pancake, fold the right and left edges towards the middle.

And then roll the product into a tube.

Do these manipulations with all pancake preparations.

Pour fresh sour cream over pancakes with stewed cabbage and eggs and serve.

• Breaded fish baked in the oven
• Unusual soup with chicken and melted cheese
• Pasta with zucchini
• Veal ribs in the oven
• Meat with zucchini
• Truffle paste

Pancakes with cabbage are a great alternative to cabbage pies, just as tasty, but much easier and faster. Aromatic filling from fried cabbage with onion and egg, wrapped in a thin pancake cannot leave anyone indifferent. Cabbage pancakes make a great lunch or dinner for the whole family. By the way, pancakes with cabbage and eggs turn out much tastier if you fry the cabbage instead of stewing it; in this case, the filling becomes more aromatic.

• Milk – 1 liter
• Eggs – 2 pcs.
• Flour – 1.5 – 2 cups
• Sunflower oil – 1 tbsp. spoon
• Granulated sugar – 2 tbsp. spoons
• Salt – ¼ teaspoon
• Soda - on the tip of a knife

• White cabbage – 1/2 or 1/3 head (depending on the size of the head)
• Onion – 1 pc.
• Eggs – 4 pcs.
• Salt - to taste

Bake pancakes as written in this recipe: pancakes. For more delicate pancakes, add not cold, but slightly warmed milk to the dough.

Start preparing the filling. Peel the onion and cut into small cubes. Heat a little odorless vegetable oil in a frying pan and add the onions. Fry the onion with constant stirring until soft and lightly browned for 10 -15 minutes.

Finely chop the cabbage for the filling and add it to the frying pan with the onions. Cook cabbage over medium heat, stirring occasionally, for 40 minutes. Do not cover the cabbage with a lid. At the end of cooking, add salt to the cabbage. Also, at your request, you can add to the filling ground pepper and dried dill. Someone will say that 10-15 minutes is enough for cabbage to cook. Yes, during this time it will have time to become soft, but it will not acquire that appetizing brownish tint and amazing aroma as with prolonged frying. Therefore, for pancakes, I recommend frying the cabbage for 40 minutes.

While the cabbage is frying, hard-boil the eggs and cover them with cold water to make them easier to peel. If the egg cracks during cooking, add a pinch of salt to the pan to prevent the white from leaking out. Peel the cooled eggs and cut into small cubes. Combine eggs and cabbage.

Thoroughly mix the cabbage with the eggs and start wrapping the filling in the pancakes. You will need 1 - 1.5 tablespoons of filling in each pancake.

Wrap the pancakes in the most convenient way for you. For example, I usually roll pancakes into these square pockets.

Pancakes with cabbage and egg are ready. These pancakes can be served hot or cold.

Below you can watch a funny video:

Stuffed pancakes, Cabbage dishes

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Servings: 8 Cooking time: 1.5 hours 11/30/2015

Natalia Isaenko

If you like pies with cabbage, then thin pancakes with cabbage filling you are unlikely to be left indifferent. This dish would be appropriate for lunch or dinner, and for some reason the male half considers pancakes with cabbage to be a good snack to go with beer. Women will say that the vegetable filling and thin dough much healthier for your figure than stuffed pancakes with meat. Everyone will find their own advantages, our step by step photo The recipe will help you when preparing.

Some traditionally prepare pancakes with butter, others with kefir, but I prefer pancakes with milk and soda. This is such a proven recipe that I don’t change it. This pancake dough is kneaded very quickly and it doesn’t get fussy in the pan. Of course, during Lent it is better to bake pancakes in water or potato broth. A search on our website will help you find a suitable recipe.

Fried cabbage goes wonderfully with pancakes. This recipe involves cooking cabbage with tomato juice or paste. Other options for cabbage fillings (with egg, rice, mushrooms) would also be appropriate.

• 0.5 liters of milk of any fat content;
• 2-3 chicken eggs;
• 2-3 tables. l. Sahara;
• ¼ tsp. l. salt;
• ½ tsp. l. baking soda;
• 50 grams of odorless vegetable oil;
• 1.5 cups wheat flour;
• 1 table. l. sour cream;
• Water to bring the dough to the desired thickness;

• ¼ fork white cabbage;
• 1 carrot;
• 1 onion;
• A couple of pinches of sugar and salt;
• 100 ml tomato juice;
• A little oil to sauté the filling.

Cooking process:

Let's make pancake dough.

To do this, beat the eggs and add sugar and salt.

Add soda and vegetable oil so that the pancakes come off well.

Sift the flour little by little and finally add the sour cream. To prevent lumps, pour the dough through a colander.

This is how quickly you will get excellent dough. Pour in a little water to bring the dough to the state of liquid sour cream. This will be approximately 100 ml.

Now bake the pancakes. Place the finished golden brown pancakes on a wide plate.

It's time to prepare the cabbage filling.

Chop the cabbage into smaller pieces. Place in a frying pan and put on fire.

Chop the onion as desired.

Add a little oil and sauté until the cabbage becomes limp. Add grated carrots and chopped onion to it. Saute the vegetables for another 10 minutes.

Then season with salt and sugar to taste and fill with fruit drink. Morse is a tomato pureed in a blender. Wait until the fruit drink boils in the pan and turn it off.

Place the cabbage filling on the pancakes.

Form stuffed pancakes in the shape of envelopes or triangles, as in the photo.

However, the shape doesn’t matter, the main thing is that it turned out very tasty. They can be served both hot and cold. You can always take these pancakes with you on the road or to work.

Pancakes with various savory fillings:

Pancake recipes with cabbage

The most best recipes pancakes with cabbage are collected here. You will always find them in pancake recipes. We also have three hundred and seventy-five recipes for pancakes with sour cream.

Pancake casserole with vegetables

1. Mix flour, eggs, 370 g of milk and a pinch of salt into pancake dough and leave for 30 minutes. Bake 5-6 pancakes in heated melted butter and cool. 2. Cut the cabbage stalk, disassemble it into leaves and cut. You will need: flour – 250 g, eggs – 3 pcs. milk – 450 ml, melted butter – 2 tbsp. spoons, cabbage – 500 g, bacon – 100 g, pumpkin seeds– 4 tbsp. spoons, grated cheese – 100 g, heavy cream – 100 g

Cauliflower with feta

Cauliflower Wash and cut along the stalk into layers 1.5–2 cm thick. Prepare the dressing: combine Harissa paste, 1 tbsp. spoon olive oil, salt, pepper and mix. Coat the cauliflower layers with dressing on both sides. Heat up the frying pan. You will need: 1 head of cauliflower, 100–150 g feta, 2 tbsp. tablespoons olive oil, 1 teaspoon Harisa paste, a pinch of freshly ground black pepper, a pinch of sea salt

Pancake pie with mushrooms and cabbage

Combine milk (warm), fermented baked milk, add sugar, salt, eggs and mix well with a whisk or mixer. Add flour gradually, whisking constantly until the dough is as thick as liquid sour cream. Add vegetable oil, stir and let the dough stand for 20 minutes. N. You will need: Pancakes: fermented baked milk - 250g, milk - 250g, sugar - 0.5 tbsp, salt - ½ tsp, flour - 2 cups, vegetable oil - 100g, butter - 80g. ————————————, Filling: champignons – 300g, onion – 1 piece, cabbage – 250g, sour cream – 3 tbsp.

PREPARING THE FILLING. Wash the cauliflower, dry it, cut it into pieces, boil it in a small amount of water, and cool. Grate the cheese. DOUGH. Add flour, egg to melted butter and mix well. Pour in milk, season with salt to taste, beat. Spinach oops. You will need: DOUGH: 1 egg, 2 tbsp butter. frozen spinach 100g, milk 250ml, flour 0.5 cups, salt, FILLING: cauliflower 300g, cheese 150g, SAUCE: sour cream 200ml, garlic 2 cloves, bunch of dill,

Cauliflower fritters with cheese

Separate the cauliflower into inflorescences and place in boiling, salted water for 7-9 minutes. While the cabbage is blanching (what a word I know =))), lightly beat the egg. Add sour cream, paprika and a little salt. Prepare the flour and grate the cheese on a fine grater. Cauliflower. You will need: – 1 head of cauliflower, – 1 egg, – 2-3 tbsp. favorite cheese - 2 tbsp. with a heap of flour - 2 tbsp. sour cream, – 1 tsp. paprika, salt, pepper to taste

Pancakes Maslenitsa in the yard, or hotdog in our opinion

Preparing the dough for pancakes Add salt and spices to the dough, stir, constantly increasing the speed of the mixer, in fact only 1-2 minutes Cook pancakes, 10-15 seconds on each side Place sauerkraut in a frying pan, add onions and spices, you can add sugar . You will need: Pancakes (5 tbsp flour, 1 cup milk, 50g butter, 1 tbsp sugar, 1 pinch salt, 1 pinch spices, 1 egg, 1 bag vanilla sugar). Filling (stewed cabbage and sausages).

Bake pancakes. Cut the onion into half rings, chop the cabbage. Pour olia into a heated frying pan, add onion, fry the onion a little, add cabbage, salt, pepper, and simmer under the lid until tender. Ready stuffing wrap in pancakes. The dish is ready. Have a nice meal. You will need: Regular pancake dough. Filling: 1 cabbage, 0.5 kg onion

Large pancakes with cabbage and cheese

1. Fry the cabbage in vegetable oil until almost done, add green pea, Bell pepper, spices (I added curry, ground pepper, a little dry mint and basil) and cook until done. Let the vegetables cool slightly. 3. While the vegetables are cooking, knead. You will need: Sour cream 15% fat – 1 cup, egg – 1 pc. corn flour– 1 tbsp, wheat flour

180 gr. baking powder for dough – 1 teaspoon, sugar – 1 teaspoon, salt – ½ teaspoon, green peas – 2 tbsp. spoons, sweet red pepper - half, sauerkraut.

Pancakes stuffed with cabbage and meat

Make pancake dough from flour, eggs, milk and butter. Fry the pancakes. Chicken mince fry with onions until done. Salt, add pepper and basil. Separately, fry the cabbage in a mixture of vegetable and butter. Mix cabbage with minced meat and let cool. Knock You will need: Milk – 0.5 liters, Eggs – 2, Pinch of salt, Sugar – 1 tbsp, Vegetable oil – 3 tbsp, Flour – until the consistency of pancake dough, Cabbage – 1/4 middle head, Minced chicken – 0.5 kg, Butter – 50 g, Onion – 1 pc. Pepper, basil

For Maslenitsa, and not only, prepare these delicious pancakes with stewed cabbage. They are so tasty, so juicy and aromatic that it is simply impossible to tear yourself away from them, you just want to eat another one))). The big advantage of this recipe is that all the ingredients are accessible and cheap, and the cabbage pancakes themselves are very easy to prepare.

Ingredients:

• pancake filling:
• 400 gr. fresh white cabbage
• 1 carrot
• 1 onion
• a few green onions
• 1/2 apple (optional)
• salt, pepper, vegetable oil
• pancake batter:
• 3 tbsp. flour
• 3 eggs
• 2 tbsp. milk
• 2 tbsp. l. Sahara
• 1/3 tsp. salt
• 1/4 tsp. soda
• vegetable oil

1. Cooking pancakes with cabbage can be divided into several stages: first, prepare the filling for the pancakes, and for this you should prepare stewed cabbage, bake pancakes and, in fact, make pancakes with stewed cabbage. What you do first, the filling or the pancakes, is up to you, but I prefer to prepare the filling first and then bake the pancakes. If you do the opposite, then the pancakes disappear in the blink of an eye, without even waiting for the filling)))
2. So, finely chop fresh white cabbage.
3. Salt the cabbage, and then lightly rub it with your hands so that it releases the juice faster.
4. We cut the onion, maybe in half rings, or in small cubes.
5. Peel the carrots, three on a fine grater.
6. In a small amount of vegetable oil, simmer the onion until half cooked.
7. When the onion becomes soft, add the carrots. Simmer for a couple of minutes over medium heat, and then add the shredded cabbage.
8. To give the filling a little sourness, you can add just a little sauerkraut, but this is optional.
9. Simmer everything together over medium heat under the lid. We stir periodically. If necessary, you can add just a little water. Simmer the cabbage until it is ready but still crispy.
10. Add salt, sugar and pepper to taste. If desired, you can add half a sweet apple, grated on a coarse grater, to the pancake filling.
11. Remove the finished stewed cabbage from the heat. When the cabbage has cooled, add chopped green onions. By the way, you can also add pickled sprouted soybeans to the vegetable filling for pancakes. It turns out very tasty, unusual and healthy)))
12. Now let's bake pancakes. You can see a detailed step-by-step recipe on how to cook pancakes with milk. Well, who prefers pancakes with kefir, then...
13. Place a spoonful of stewed cabbage in each pancake and wrap it in an envelope. We do this with all pancakes.
14. In principle, freshly baked pancakes that have still retained their warmth can be served immediately, but it will turn out much tastier if you fry the pancakes with cabbage in butter until lightly golden.
15. Serve pancakes with cabbage with sour cream, or maybe with spicy

Thin pancakes are perhaps one of the most popular and versatile dishes. After all, they can be served for a festive feast, and as an everyday breakfast or dinner. It all depends on the filling used and the way the dish is presented.
Today we suggest making pancakes with cabbage and egg. Moreover, a dish with this filling is especially relevant in the season when there are fewer and fewer fruits and vegetables in stores. But cabbage, carrots, and onions are available for sale almost all year round.

Taste Info Pancakes

Ingredients

• For pancakes:
• Milk – 0.5 l;
• Eggs – 2 pcs.;
• Flour – 1.5 tbsp;
• Salt – 0.5 tsp;
• Sugar – 2 tbsp.
• Vegetable oil – 2 tbsp;
• Soda - a pinch.
• For filling:
• Cabbage -350 g;
• Eggs – 2 pcs.;
• Onion – 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil for frying – 4 tbsp;
• Salt to taste;
• Parsley.

How to cook pancakes with egg and cabbage

First, remove the eggs and milk from the refrigerator. It is better to use these products at room temperature in the dough. Now start filling the pancakes. Chop the cabbage into thin strips, and then cut them into several pieces. Heat a frying pan with vegetable oil well, add chopped cabbage and fry it over medium heat for 10 minutes. There is no need to cover it with a lid.


Grate the peeled carrots on a coarse grater and cut the onion into cubes. Add vegetables to the pan with cabbage. Add salt to your taste and simmer for another 15 minutes, do not forget to stir from time to time!


The next step is to hard boil two chicken eggs. To do this, rinse them, then place them in a saucepan with cold water, then cover with a lid and cook over medium heat for 8 minutes after boiling. Cool the boiled eggs in cold water, then easily remove the shell. Mix finely chopped eggs with fried vegetables, lightly salt and stir. The cabbage and egg filling for pancakes is ready!


Now let's prepare the base of the dish - thin, delicate pancakes. The recipe is completely simple, quick, and does not require any special culinary skills. Break two chicken eggs into a bowl, add salt and sugar. Be sure to add a pinch of soda - it will make the dough softer and more fluffy.


Enter half the stated amount of milk. Then, kneading the dough thoroughly, add flour in small portions. The mass should come out thick, smooth, homogeneous. Now is the time to add the rest of the milk, 2 tablespoons of vegetable oil, and knead the pancake dough thoroughly again. Bake pancakes in a hot frying pan on each side for 1-2 minutes over high heat. Before pouring the dough, each time grease the surface of the pan with vegetable oil.

Let's prepare stuffed pancakes. Place one heaped tablespoon of cabbage-egg filling on the top of the pancake, fold the right and left edges towards the middle.


And then roll the product into a tube.


Do these manipulations with all pancake preparations.


Pour fresh sour cream over pancakes with stewed cabbage and eggs and serve.

A win-win option to feed your family or guests deliciously and satisfyingly is, of course, pancakes. They make wonderful sweet desserts or original snacks. Today we will cook pancakes with cabbage. Here you can use both fresh and pickled vegetables, add other ingredients to it, for example, chopped meat, mushrooms, carrots and onions, eggs and even cheese.

If you like pancakes, then you will also appreciate them with cabbage filling. For the filling, you can use not only cabbage, but also other vegetables, such as carrots and onions.

Ingredients for the dough:

• ½ l milk;
• three eggs;
• three tablespoons of granulated sugar;
• ¼ spoon each of soda and salt;
• 60 ml vegetable oil;
• 320 g flour.

Filling ingredients:

• a quarter of a head of cabbage;
• one carrot and one onion;
• half a glass of tomato puree.

In order for the pancake dough to always turn out, all ingredients must be at the same temperature.

Cooking method:

1. The first thing you need to do is bake pancakes. To do this, whisk the eggs together with sweetener, salt, soda and oil. Pour in the milk and add the flour. At the end, pour in water portionwise to dilute the dough to the consistency of liquid sour cream.
2. Bake the pancakes and stack them.
3. For the filling, finely chop the cabbage and simmer it in oil until soft. Then add grated carrots, chopped onions and cook the vegetables along with tomato puree, a pinch of salt and sugar for another ten minutes.
4. Stuff the pancakes with the filling and serve them to the table.

With eggs added to the filling

Pancakes are perhaps one of the most popular dishes in our country. It's always and tasty breakfast, and dinner or even a real holiday on our table. You can use different ingredients for the filling - meat, vegetables, cottage cheese, caviar, but today we suggest preparing a budget option - pancakes with cabbage and egg.

To do this, you need to bake pancakes according to the classic recipe, and for the filling we will use:

• 380 g cabbage;
• two boiled eggs;
• onion head;
• medium-sized carrots;
• four tablespoons of oil.

Cooking method:

1. Finely chop the cabbage, grate the carrots, and cut the onion into small cubes.
2. First fry the cabbage in heated oil, after ten minutes add the rest of the vegetables and salt to taste. Simmer for another 15 minutes.
3. Then mix the vegetable mass with chopped boiled eggs.
4. Place a spoonful of filling on each pancake and wrap them in a tube or envelope, whichever you prefer. Place portions on a plate and top with sour cream.

Cooking with meat

All men will definitely appreciate pancakes with meat, because such a snack turns out to be nourishing, tasty and aromatic.

For the filling, you can use any minced meat, but it is more juicy from mixed pork and beef.

To prepare pancakes we also use the classic recipe, but for the filling you will need to prepare in advance:

• 470 g minced meat (pork plus beef);
• 350 g cabbage;
• bulb;
• two cloves of garlic;
• dried parsley and dill.

Cooking method:

1. First, bake the pancakes, one side should be completely cooked and the other should be pale.
2. In a frying pan, saute the chopped garlic and onion until golden, then lay out the shredded cabbage, add salt and pepper to taste, and simmer until the cabbage is ready.
3. Now you need to quickly fry the minced meat, not forgetting to salt and pepper it.
4. As soon as the minced meat is ready, mix it with vegetables and add dried herbs.
5. Place the filling on the baked side of the pancakes and fold them into envelopes. Before serving, fry the portions on both sides until golden.

Pancakes stuffed with cabbage and mushrooms

Bake thin pancakes according to classic recipe and stuff them with vegetables and mushrooms. This way you will get a tasty and flavorful snack, which will decorate anyone, even a holiday table.

Ingredients:

• pancakes;
• 170 g mushrooms;
• 370 g cabbage;
• onion and carrot;
• a bunch of dill;
• two boiled eggs.

Cooking method:

1. Grease the finished pancakes butter, stack them and cover with a towel.
2. Fry the chopped onion in hot oil for two minutes, then add shredded cabbage and grated carrots to it. When the vegetables are almost ready, add thinly sliced ​​mushrooms and simmer for another ten minutes.
3. Cut the boiled eggs into cubes, finely chop the dill. Mix with these ingredients vegetable stew and mushrooms, salt and pepper the composition to taste.
4. Place two spoons of filling on each pancake and roll the pancakes into an envelope. Fry portions until golden and serve with suitable sauces or sour cream.

With stewed cabbage and vegetables

Pancakes stuffed with vegetables turn out very juicy and tasty. The cabbage filling for pancakes can be not only fresh, but also pickled. Tender butter dough goes well with the subtle sourness of the vegetable, emphasizing its pleasant taste.

Ingredients:

• 420 ml milk;
• 370 g flour;
• one egg;
• half a glass of lean butter;
• 1 tsp. salt and white sugar;
• 480 g cabbage;
• large carrot;
• onions and leeks;
• three spoons of tomato puree;
• several sprigs of dill.

Cooking method:

1. Pour milk into a deep container, beat in an egg, add salt, sweetener, pour in flour and add butter. Using a mixer, mix the ingredients until the consistency of liquid sour cream.
2. We bake pancakes.
3. Place shredded cabbage and grated carrots in a bowl, add salt and mix.
4. Sauté the onion in hot oil, then add the rest of the vegetables, as well as chopped dill and leeks. Simmer until cooked and ten minutes before the end of the process add tomato paste.
5. Stuff the pancakes with the prepared filling and serve.

How to make with cheese

Many people will think that using cabbage with cheese to fill pancakes is somehow inappropriate, but in fact, such a dish turns out to be very tasty and original. Prepare pancakes according to the classic recipe and stuff them with cheese and vegetables. You will be very pleasantly surprised by the result.

Ingredients:

• pancakes;
• 320 g cabbage;
• onion and carrot;
• 70 g cheese;
• 1 tsp. ginger;
• two spoons of sour cream.

Cooking method:

1. Bake the pancakes and cool.
2. Place shredded cabbage, chopped onion and grated carrots in a frying pan with oil. Mix them with salt, pepper, ginger and sour cream. Pour half a glass of water and simmer the vegetables until cooked.
3. Hot vegetable mixture add finely grated cheese and stir quickly.
4. Spread the filling over the pancakes and roll them into rolls. They can be served whole or cut into small pieces and served as an appetizer.

Lenten pancakes with white cabbage

Pancakes with a variety of fillings are a delicious dish. But you can’t cook them during Lent. However, there is a recipe for lean pancakes, with vegetable filling, which will help out when you really want to diversify the menu.

Prepare in advance:

• 380 ml mineral water;
• 380 g flour;
• 60 ml vegetable oil;
• spoon of granulated sugar;
• a pinch of salt and soda;
• carrots and onions;
• 270 g cabbage.

Sometimes, for fluffiness, not only soda is added to the dough, but also mineral water, yeast and even vodka.

Cooking method:

1. Dissolve the sweetener and salt in mineral water, add flour and soda and stir the mixture thoroughly so that there are no lumps in the dough. Then pour in the vegetable oil.
2. Bake pancakes.
3. For the filling, simmer the cabbage separately, fry the chopped carrots and onions. Combine all the vegetables, salt, pepper and sweeten a little.
4. Stuff the pancakes with the prepared filling and your Lenten dinner is ready.

Cabbage pancakes are a great choice for light dinner or a snack at work. You can safely give them to children at school and just eat them for breakfast. Diversify your menu with tasty, healthy and quite a simple dish from available ingredients.